Pan Seared Halibut Steaks
Yield: 2 servings

Simple, light and healthy—lightly battered steaks are seared in olive oil and drizzled with a lemony finish. According to Environmental Defense’s Fish Buying Guide, wild Pacific halibut is "in the green", making it one of the best choices for sustainable fish.

2 tablespoons all-purpose flour
2 tablespoon herbes de provence spice blend (or 1 1/2 teaspoons each dried thyme, rosemary,
savory and lavender)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 wild Pacific halibut steaks, 1/2 pound each
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 teaspoon sugar
zest of 1/2 lemon (for garnish)

1. Mix flour, dried herbs, salt and pepper in a small dish. Rub over all sides of the fish, pressing the herbs into the meat.

2. Heat oil over medium heat in a large sauté pan. When pan is hot but not smoking, place the fish into the pan. Cook 4 minutes, flip and cook another 3-4 minutes on the other side, until the fish flakes open with the touch of a fork.

3. Remove fish from pan and quickly add the garlic, cooking 30 seconds. Add the lemon juice and sugar, whisking to bring up the browned bits from the bottom of the pan. Simmer 1-2 minutes to reduce the sauce. Drizzle over the fish and garnish with lemon zest.

©2007 Copyright Alison Anton - All rights reserved.